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Add Some Venison to Your Holiday Spread

It’s hard to believe, but the sound of whitetails stepping in dry leaves is about to be replaced by that of reindeer hooves clicking on rooftops.

As an avid hunter and father of seven children, I have mixed feelings about this time of year. On one hand, in late season whitetails tend to be on fairly predicable patterns. On the other hand, I have to buy so many presents I can’t afford to go hunting half as much as I want. Regardless, there’s one great bonus all successful deer hunters can enjoy at this time of year: fresh venison for their holiday tables.

All photos by Jeff Kuhl

Through my journeys as a professional chef, I’ve found many folks aren’t familiar with how to properly handle wild meats. If you have any doubt as to what you should be doing, follow this general rule: Don’t do anything to your venison you wouldn’t do to a cut of expensive beef.

In stating this, I’m sure to start quite a few disagreements, but I stand by my statement. It really is that simple. And especially so for holiday meals. Keep the recipes on the mild side; you want to complement those wild flavors, not overpower them.

The two holiday venison recipes I’ve created for you have very appealing flavors and dress up quite well. And that second point is nearly as important as the first; people absolutely eat first with their eyes. When it comes to holiday meals, you want everything to look as great as it tastes. Some people who dine with you over the holiday season might not be accustomed to eating venison, so the better it looks, the more likely they are to want to sample it.

Of course, when they try it, it needs to be tender and not overly gamey. So use the best cuts from the right deer. Obviously, the backstraps and tenderloins off a young doe are the absolute best. Save the meat from that rutting buck for your own use later.

The simple fact of the matter is that if you don’t share your bounty with loved ones, you’re missing out on one of the most rewarding gifts we hunters can pass along. For that reason, I chose these two simple but extremely appealing recipes for you to make for your family and friends this season. But don’t take my word for it — give them a try and let us know how they go over at your own holiday table.

Preparation
Pour olive oil in Carolina Cooker cast iron skillet, heat over medium heat. Rinse off marinade and pat dry backstrap with kitchen towel. Roll venison in seasonings listed up to, but not including, cheese. Place in skillet and cook for 1 1/2 minutes on each of the 4 sides for medium rare, 3 minutes on each side for medium well to well done. Let sit 20 minutes, then slice 1/3” thick.

Tear lettuce into 1 1/2” squares and place in large bowl. Add all other vegetables, fried eggplant croutons (recipe below) and sliced venison on top. Pour on Gorgonzola sauce and drizzle with balsamic vinegar.